DirectionsIn a stockpot, melt the butter and sweat the shallots for 3 minutes over medium-low heat. Add the curry powder and stir for one minute. Add the cubes of zucchini, 4 cups of water, salt and pepper. Cover and simmer for 20 minutes. When the zucchini are soft, purée with an immersion blender; add the cream and check the seasoning. Add the corn starch and let the soup thicken up for a few minutes. Add the cilantro and mix once more. Chill for at least 2 hours. Divide into 6 soup bowls and garnish with a cilantro leaf.